Apstrakt: Kulinarski doživljaj je nezaboravno iskustvo i vrhunac za mnoge turiste. Hrana sadrži "energiju ljubavi" i može imati snažan "push-up efekat". Svrha ovog rada je da identifikuje faktore koji utiču na kulinarsko iskustvo, i u tom kontekstu, da uvede hedonističku hranu iz Srbije. Rad je zasnovan na empirijskom istraživanju provedenom među 328 stranih turista "tragača za ukusom" iz osam zemalja koji su od avgusta 2015. do avgusta 2017. posetili šest tradicionalnih seoskih imanja (Salaši) u seoskom odredištu Vojvodine (severna Srbija). Rezultati pokazuju da se hedonističko kulinarsko iskustvo smatra nepogrešivim elementom autentičnih putničkih iskustava (91,4%), te da adekvatni marketing veoma ukusne hrane (žuta supa od živine sa rezancima i jetricima, ćevapi, domaće kobasice itd.) najviše doprinose razvoju turističkih destinacija.
The paper starts with the initial hypothesis that traditional, i.e. local food served in local restaurants (chardas) is the basis for the development of rural areas. By setting certain sub-hypotheses, we highlight the primary purpose of the paper, and thus we show that traditional food has the "strength" to change and improve rural areas. We based the research on a changed questionnaire previously used for research in the Black Sea resorts of Romania. The questionnaire comprises of 9 attributes, and we asked respondents to rank certain attributes on a three-point scale. The research was conducted among visitors who came from eight countries, including Serbia, to get the most relevant data through statistical processing, which will serve to assess the current, but also to predict the future state and development of gastronomic tourism.
The main aim of this study is to access possibilities of organic production of lavender in Serbia. As a result that 1999 and 2020 have been dubbed the "Year of Lavender" in the US, researchers and practitioners focused various aspects lavender production and cultivation. Lavender is an aromatic-medicinal plant, cultivated in Mediterranean region. The plants have used twofold: as an essential oil as well as a flower. In this study, the authors use a comparative analysis and feasibility study as research methods. The results of comparative analysis revealed that the main countries in organic production of lavender were Bulgaria, France, China, Ukraine, Spain and Morocco. Also, the feasibility study in Serbia showed positive effect on organic lavender production in Serbia. This can be the case study for organic production of lavender to other farmers in Serbia. The limitations and future research agenda will be presented, too.
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